There’s nothing like this fresh strawberry pie on a warm summer day.
Bright, juicy strawberries piled on top of a buttery, flaky crust. That’s what it’s all about.
If you’ve never had a strawberry pie, it’s a good thing you’re here.
By the time you’ve finished this, your mouth will be watering for fresh pie.
You’ll soon be an expert at fresh berry pie making. Don’t be surprised when everybody begs you to make it for every event.
I guarantee you’ll quickly fall in love with this strawberry pie and all its deliciousness.
Strawberry Pie with Jello
Don’t you just love when you get that perfect strawberry?
You know the one. It’s perfectly red and shiny and so juicy and sweet when you bite into it.
This isn’t your average fruit pie. No canned fruit filling here.
This pie is piled high with tons of luscious strawberries. It’s packed with that incredible and sweet strawberry flavor.
Can you think of a better way to take advantage of strawberry season?
Since this pie has so much fruit, it’s a pretty light dessert. It’s like eating fruit but way more fun!
Fresh Strawberries – This is the best part about the whole recipe. There’s really no substitution here. When they’re in season, those big juicy strawberries are ideal.
Pie Crust – Using a refrigerated crust just makes the job easier. Buying pre-made pie crust is usually just as tasty as homemade. Minus the mess and maybe a hint of frustration. You could use graham cracker crust if you want this to be a “no-bake” recipe.
Sugar – Just enough to keep it sweet and compensate for any stray sour berries. Sugar also helps bring out the natural juices and sweetness of the strawberries.
Cornstarch – This is a thickening agent. It will help the gelatin glaze coat each strawberry perfectly.
Water – It’s a simple ingredient but so necessary. It activates the gelatin and brings all the ingredients together. Use cold water to ensure the mixture is nice and smooth.
Strawberry Gelatin – This will add some flavor and thicken the glaze.
Whipped Cream – Although this is optional, I think it’s too good to skip. There’s something about that berries and cream combo that just hits the spot.
How to Make Strawberry Pie Crust
Although it’s simple, there are a few tricks that can make it even easier.
Roll out the crust on a lightly floured surface.
It’s best if your crust is still pretty cold so don’t let it come to room temperature. Keeping it cold will allow for easier handling.
Once you’ve rolled it out to be slightly larger than your pie dish, loosely roll it onto a rolling pin.
I find this to be the easiest way to transfer it. Unroll the crust into the pie dish and adjust as needed.
You may need to trim the edges. If you want to make it look pretty here are some tips:
- Crimp the edges with two fingers and your thumb to make a fluted crust.
- Press a fork into the edges for a more rustic look.
- For a simple, imprinted crust, press the rounded edge of a spoon into the crust. Go all the way around for a scalloped edge.
- Use a second sheet of refrigerated crust and cut out leaf shapes. Place them along the edges of the crust.
How Do You Keep Strawberry Pie Crust From Getting Soggy?
One of the things that separates a good pie from a great pie is the crust.
With all that fresh fruit on top, how do we keep it from getting soggy?
The secret: egg wash. Prepare the crust by pre-baking it.
Lightly beat an egg white and brush it onto the crust. Bake it for 4 more minutes to seal it in.
The crust will have a glaze that provides separation from the moist fruit topping.
How to Make Strawberry Pie Filling
Clean and hull the strawberries. Cut off all of the stems and leaves.
You can also cut out any bad spots you may see, you won’t notice when the pie is put together. Cut the strawberries in half.
Place them in the prepared pie crust.
In a small saucepan, bring the water, sugar, and cornstarch to a boil.
Cook it for about 2 minutes and then remove the pan from the heat.
Add the strawberry gelatin and stir until it’s all dissolved.
Pour the mixture over the strawberries.
How Do You Thicken Strawberry Pie Filling?
Luckily, this filling doesn’t require much thought or work when it comes to thickening it.
The cornstarch will do most of the work and the gelatin does the rest.
Plus, cornstarch has virtually no flavor.
Once the filling sets, it will be just thick enough to hold all those delicious strawberries together.
How to Store
Before you refrigerate your masterpiece, cover it with plastic wrap.
This will preserve the flavor and help it stay fresh. It will keep in the fridge for about 2 days.
However, the sooner you eat after preparation, the better.
This pie isn’t great for making ahead of time. The filling needs to be added to the strawberries while it’s slightly warm.
It’s also best to serve the same day that the pie is assembled.
However, you can still save a little bit of time. Prepare the crust up to 2 days in advance.
Cover it with plastic wrap and store it in the refrigerator or on the counter.
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